BROCCOLI SPAGHETTI

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Broccoli Spaghetti image

I got this from an Italian co-worker after having it at a work pot-luck. The flavor is really intense, and this can be served as either a side-dish or a meatless meal-in-itself. You can really use any type of pasta you prefer, I first had it with spaghetti, so that's always my preference. Really easy recipe. Edited: Psst.. please use real garlic, not the chopped stuff in the jar.. I repeat - use FRESH GARLIC, not the stuff in the jar, else you will be doomed to a bland result with no flavor. If made as directed, you will have a robustly flavorful pasta dish!

Provided by steve in FL

Categories     One Dish Meal

Time 45m

Yield 4-8 serving(s)

Number Of Ingredients 8

1 bunch fresh broccoli
4 garlic cloves, minced
1/4 cup olive oil
1/2 teaspoon black pepper (I like more!)
1 cup water
salt, to taste
8 ounces spaghetti, cooked
4 ounces parmesan cheese, freshly grated (optional)

Steps:

  • Chop the broccoli fine and add it to a sauce pan.
  • Add garlic, olive oil, pepper and the water and bring to a boil.
  • Reduce the heat and simmer, partially covered, for 30 minutes.
  • Break up the broccoli as it cooks so that the end result is a mushy, slightly chunky green sauce.
  • You may need to add more water or oil to keep it at a 'wet', pourable consistency if the liquid evaporates too quickly. You basically want it to be the thickness of a tomato pasta sauce. Add salt to taste; I only add the salt at the end, because if you do so earlier on, the saltiness may become more intense when the mixture reduces.
  • Serve over cooked spaghetti. Sprinkle with parm if desired.

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